You would never guess that a can of tomato soup is the secret ingredient in this retro cake! A recipe that has been around for decades, this Tomato Soup Spice Cake Recipe with Cream Cheese Frosting is so simple yet a total crowd favorite.
I love an easy dessert, crowd pleasing dessert! If you are looking for even more, try this Dump Cake Recipe or Cake Mix Cookies.
Cookbook Review: Baking
Today’s cookbook review is a book that would be perfect for any home baker. Baking, from the editors of Food52, is filled with 60 recipes that are easy enough for a weeknight. I love the premise of this book – skip the store-bought treats and make something homemade instead. I have plenty of cookbooks that are filled with gorgeous or over the top or decadent treats – this one is filled with more of what I call Sunday night desserts. You know – those desserts that may not look like much, but really are a home run. Or the recipes that you can whip up from what you already have in the pantry and fridge.
You have some very normal recipes, like Brown Sugar Shortbread, but then there are recipes with more of a twist to keep things interesting, like Spiced Parsnip Cake. There is even a chapter of savory treats for when you aren’t looking for dessert.
Retro Tomato Soup Cake
The recipe I chose to make out of this book might seem a little out there at first glance. Tomato Soup Spice Cake with Cream Cheese Frosting. I know what you’re thinking – did she just say tomato soup and spice cake in the same sentence?
I first heard about a tomato soup cake quite awhile ago, but I had never had the opportunity to make one or try one. So when I passed this recipe in the cookbook, I had to try it. I was intrigued.
The heading for this cake says that it came from former editor Marian Bull’s late grandmother. I actually think this is one of those recipes that many or grandmothers made back in the day. I did a little bit of research and couldn’t figure out the exact origins of this recipe, but some say it was first published in a cookbook in the 1920’s, but made popular by Campbell’s soup by including a version of it in a cookbook in the 1940’s. The book says that the recipe was developed by Irish immigrants who were looking for an alternate to work with.
Regardless of where it comes from, the true test is in the flavor, right? Despite the color of the cake, it doesn’t taste like tomato soup. At all. It tastes like a wonderful, rich spice cake. And I know that people are pretty passionately for or against raisins, but I definitely think they worked here. I am a raisin fan, though. Feel free to leave them out if you are not. But whatever you do, don’t skip out on the cream cheese frosting. It’s an absolute must on this cake. I added in a little bit of cinnamon for a little something extra, and I think I just may be adding a bit of cinnamon to every cream cheese frosting from now on.
The book has this cake as a 2 layer cake. But the only way I could imagine my grandma making this cake is simply – in a 9×13-inch pan with a thick layer of frosting on top. I’m so glad I took it this direction. This cake is such a simple cake, and I it worked perfectly as a one layer, one baking dish cake.
This Tomato Soup Spice Cake Recipe was a hit, and not one of my taste testers guessed that tomato soup was the secret ingredient. I can’t wait to bake more from this book!
More Cake Recipes
Tres Leches Cake
Carrot Sheet Cake with Toasted Coconut
Pistachio Pudding Cake
Zucchini Cake with Cream Cheese Frosting
Banana Cake with Cream Cheese Frosting
Apple Cinnamon Cake with Cinnamon Whipped Cream
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Tomato Soup Spice Cake with Cream Cheese Frosting
Ingredients
Cake
- 2 cups all-purpose flour
- 1 1/3 cups sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 10 3/4 oz can condensed tomato soup
- 1/2 cup unsalted butter melted
- 2 eggs
- 1/4 cup water
- 1 cup raisins
Cream Cheese Frosting
- 8 oz cream cheese at room temperature
- 1/2 cup unsalted butter at room temperature
- 2 to 3 cups sifted confectioners’ sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350ºF. Grease a 9×13-inch baking dish.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, allspice, cinnamon and cloves. Add the soup, butter, eggs, and water and, using an electric mixer, beat until smooth. Fold in the raisins. Pour the batter into the prepared pan.
- Bake the cake until a tester inserted in the center comes out clean, 30-35 minutes. Let the cake cool completely.
- To make the frosting, beat the cream cheese until smooth and light. Add the butter and beat into the cream cheese. Add 2 cups of the confectioners’ sugar and beat until combined. Continue to add confectioners’ sugar until you have your desired consistency. Beat in the cinnamon.
- Spread the frosting on top of the cooled cake. Cut into slices to serve.
Russell H Wagner says
One of my favorite. Campbell soup had this recipe or one simular back in the 60, Grandma said she started making it back iduring the war not sure which one tho 1st or 2nd. still one of my favorite spice cakes.
Denise Johnston says
My mom made this cake in cupcake form. Dusting with powder sugar. They were well loved I have her recipe. Much like your but she dusted the raisins.
Rosie Sandulak says
I made this recipe and the whole family loved it. My husband was the only one who guessed there was tomato soup as the “secret” ingredient. My daughter took some cake to school, and her teacher used to eat tomato soup cake when she was a girl! I didn’t use the raisins as my kids act like raisins are poison….but overall, easy, foolproof, fun and delicious!
Veronica Shonosky says
I have been making this Tomato Soup cake since I was a child and I am now 70 years old. So easy to make and so delicious. I always add raisins and chopped walnuts or pecans and sometimes a bit of shredded coconut. The Cream Cheese Icing just adds that little extra like a cherry on top. Go ahead and make this cake because I guarantee you won’t be sorry.
Another delicious cake is The Miracle Whip Chocolate Cake…so out of this world with a a rich chocolate flavour. I always add extra cocoa just to beef up the chocolate flavour. Going to make my Tomato Soup Cake today and will enjoy a small piece after our Instant Pot Roast Beef Dinner with Yorkshire Pudding. Good Luck to all of the bakers out there and enjoy your finished product.
JoAnn Brown says
I have made this cake in the past, my grandmother’s recipe which used bacon grease vs butter. A delicious old time favorite.
Valerie Zubeck says
I used to bake this cake for my kids when they were in school, in fact my Mom used to make it for me when I was going to school. So glad to have found it again . Have one in the oven right now for the grandkids.
bakemom says
Added pecans and salted caramel chips. Omitted frosting
Claude says
I used to make this cake when I was a boy (60 ago). But I used a brown sugar/coconut frosting I finished under the broiler. The recipe came from either the back of the soup-can label or a very small brochure Mom got from Campbell’s soup. It was always popular/well received.
Colleen Day says
I first made this cake in a Home Economics class when I was in grade 7 in 1957. It has always been a go to cake for company since then.
Rosalita Cortez says
Id like to know about how you make your brown sugar coconut frosting. I would like to try it. Thank you.
ROBERT SCHULTZ says
Very good. You never knew there was tomato soup in it. The spices are what you mostly taste along with a nice frosting taste.
Deborah says
I’m so glad you loved it!
ANNE PICKENS says
Shortly after Passions (1999-2007) a debuted, Campbell tomato soup was featured as an ingredient in Grace Bennett’s tomato soup cake.
Linda says
My mother made this when we were little but lost the recipe now I will surprise her for thanksgiving thanks so much
Matt says
Love this recipe.i leave out the raisins and substitute the spices for 2tsp cinnamon and 1tsp of ground ginger.
Deborah says
I’m so glad you love it! It’s a little bit out there to use tomato soup, but it’s SO good!
Malin Andersson says
I never heard about this recipe anywhere. This is unique recipe for me. I have tried many cake recipes but I never try any tomato cream cake recipe. I am super excited to try this yummy cake recipe.
Jeanne Mason says
I remember my mother making tomato soup cake, but not sure where the recipe came from. I do remember it was very good, though!
Chels R. says
What an inventive way to use up canned soup from the pantry! Such a neat idea and it looks just like something grandma would make.
Liz says
Yum – thank you aand have a Safe and Wonderful Day.
Quincytoo says
My Nana used to make this and I am happy to follow her tradition
This cake is delicious
Gave some to friends and they were blown away when I told them the canned soup